VEGETABLE FRYING-PAN PIE

SERVES 4 HANDS-ON TIME 15 minutes COOK TIME 20 minutes

2 tablespoons olive oil

1 x 400g packet traditional vegetables stir-fry mix 8 x 55g eggs

200ml low-fat milk

4 x 35g slices multigrain bread, cut into 2cm pieces 60g aged cheddar, crumbled

1 Heat the oil in a large, deep frying pan with a flameproof handle over high heat. Add the vegetables and cook, stirring occasionally, for 5 minutes or until golden and heated through. 2 Whisk together the eggs and milk, then season with freshly ground black pepper. Pour over the vegetables in the pan. Reduce the heat to medium-low. Cook, stirring gently, for 2 minutes, then leave to cook untouched for 8 minutes or until the egg has set but is still a little wet on top. Heat the oven grill to high.

3 Combine the bread and cheese in a bowl, then sprinkle over the egg mixture. Place under the grill for

3-5 minutes or until the egg is set and the top is golden and crispy.

Take to the table and serve straight from the pan.

NUTRITION (per serve) 1717kJ/411 cal. Protein 24.9g. Carbs 17g. Sat fat 7.7g. Fibre 5.7g. Sodium 455mg.

Recipes extracted from The CSIRO Low-Carb Diet Quick & Easy by Professor Grant Brinkworth and Dr Pennie Taylor. Pan Macmillan Australia, RRP $34.99.